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chubhunter [2.5K]
3 years ago
15

It is device used to measure thee temperature of food/fish

Chemistry
1 answer:
solmaris [256]3 years ago
7 0
I think it’s a carrot . pretty sure
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Electron affinity is the measure of the attraction of an electron toward an isolated gaseous atom. When an electron is added to
zhuklara [117]

False

Explanation:

Electron affinity is negative when energy is absorbed and it is positive when energy is released.

Electron affinity is defined as the energy released in adding an electron to a neutral atom in the gas phase.

It is a measure of the readiness of an atom to gain an electron.

In a reaction where energy is released, electron affinity is usually positive. These reactions are called exothermic reactions.

Endothermic reactions in which energy is absorbed have negative electron affinity values.

Learn more:

Endothermic reactions brainly.com/question/12964401

#learnwithBrainly

6 0
3 years ago
If you combine 27.1 g of a solute that has a molar mass of 27.1 g/mol with 100.0 g of a solvent, what is the molality of the res
baherus [9]

<u>Answer:</u> The molality of the solution is 0.1 m.

<u>Explanation:</u>

To calculate the molality of solution, we use the equation:

Molality=\frac{m_{solute}\times 1000}{M_{solute}\times W_{solvent}\text{ in grams}}

Where,

m_{solute} = Given mass of solute = 27.1 g

M_{solute} = Molar mass of solute = 27.1 g/mol

W_{solvent} = Mass of solvent = 100 g

Putting values in above equation, we get:

\text{Molality of solution}=\frac{27.1\times 1000}{27.1\times 100}\\\\\text{Molality of solution}=0.1m

Hence, the molality of the solution is 0.1 m.

8 0
3 years ago
Read 2 more answers
How much does one molecule of ethane (C2H6) weigh? anwser in units of g/molec.
Sladkaya [172]
30.07 g/mol (that’s grams per mole)
8 0
4 years ago
1 point
lawyer [7]

Answer:

B

Explanation:

you're moving the decimal 8 spots to the left so it can only be B

6 0
3 years ago
One of the products of a fermentation reaction is
Alex73 [517]
There are two types of fermentation aerobic and anaerobic. Aerobic are those that need oxygen to ferment while anaerobic are those who do not need oxygen. Products of fermentation are usually water, ethanol, lactic acid and carbon dioxide. Other products are acetone and butyric acid.
5 0
3 years ago
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